Italian > Lasagnas

Speck and Spinach Lasagna Recipe

Ingredients with Measurements:
- 9 lasagna noodles
- 1 pound of speck, thinly sliced
- 1 pound of fresh spinach, washed and chopped
- 1 cup of ricotta cheese
- 1 cup of grated Parmesan cheese
- 2 cups of shredded mozzarella cheese
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 4 cups of whole milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg

Special equipment needed:
- Large pot
- Large skillet
- Whisk
- 9x13 inch baking dish
- Aluminum foil

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the flour and whisk until smooth.
4. Gradually add the milk, whisking constantly until the mixture thickens.
5. Add the salt, pepper, and nutmeg. Stir to combine.
6. Add the ricotta cheese and 1/2 cup of Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
7. Add the chopped spinach to the skillet and stir until wilted.
8. In the bottom of the baking dish, spread a thin layer of the spinach and cheese sauce.
9. Place three lasagna noodles on top of the sauce.
10. Cover the noodles with a layer of speck.
11. Pour a layer of the spinach and cheese sauce over the speck.
12. Sprinkle a layer of mozzarella cheese on top of the sauce.
13. Repeat the layers of noodles, speck, sauce, and cheese until all the ingredients are used up.
14. Sprinkle the remaining Parmesan cheese on top of the lasagna.
15. Cover the baking dish with aluminum foil and bake for 25 minutes.
16. Remove the foil and bake for an additional 25 minutes, or until the cheese is golden brown and bubbly.
17. Let the lasagna cool for 10 minutes before slicing and serving.


Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 590
Fat: 38g
Saturated Fat: 21g
Cholesterol: 125mg
Sodium: 1090mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 7g
Protein: 34g

Substitutions for ingredients:
- Instead of speck, you can use prosciutto or cooked bacon.
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
- Instead of ricotta cheese, you can use cottage cheese or mascarpone cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.

Variations:
- Add sliced mushrooms to the spinach and cheese sauce.
- Use a different type of cheese, such as fontina or Gruyere.
- Add a layer of roasted red peppers or sun-dried tomatoes.
- Use ground beef or Italian sausage instead of speck.

Tips and tricks:
- Make sure to cook the lasagna noodles until they are al dente, or slightly firm, so they don't become mushy in the oven.
- If the sauce is too thick, add a little more milk to thin it out.
- Let the lasagna cool for a few minutes before slicing to make it easier to serve.

Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the lasagna, cover it with aluminum foil and bake in a 350°F oven for 20-25 minutes, or until heated through.

Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of chopped fresh parsley or basil on top.

Garnishes:
- Chopped fresh herbs, such as parsley or basil.

Pairings:
- Serve the lasagna with a side salad and garlic bread.

Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the lasagna is too dry, add a little more sauce or milk to the layers.
- If the lasagna is too watery, let it cool for a few minutes before slicing to allow the sauce to thicken.

Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome.

Flavor profiles:
- The speck adds a smoky, salty flavor to the lasagna, while the spinach and cheese sauce is creamy and savory.

Serving suggestions:
- Serve the lasagna with a glass of red wine, such as Chianti or Sangiovese.

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Region: Italian

Taste: Savory, Rich, Cheesy, Tangy, Herby